One of the pins on my Pinterest page is loosely based on a recipe from the Kitchen Samaj blog. Samaj means understand in Urdu. I just glanced at it and it gave me an idea what I wanted to do for this post. The recipe however is not a copy. I do not want someone copy my work and say it is theirs. I am not in to plagiarism at all.
This is totally my own recipe. The pin I have on pinterest is just merely an inspiration. I am totally spoofing it by putting my own spin on it and in my own words. This is not the first time I made something like it. I said next time I would make it that I would post it. This time I am writing my own version down of the squid vada recipe.
Mr. Riaz said it tasted marvelous. I started out adding 1 pinch each of black peppercorns, cumin seeds, coriander seeds, fenugreek seeds, mustard seeds, either 1 red whole chili or Kashmiri chili and crushed it until it became a coarse powder.
Clean up to 1 lb or 1 kilo of squid by removing the tentacles and removing the beaks and that thing that looks like plastic that is inside its body. It looks as long as my finger. Wash and add to food processor until they are all cleaned.
Add 1 onion or shallot, 1 green chili, 1 small piece of ginger washed and peeled. 2 cloves of garlic chopped. Add 2 curry leaves 1 pinch each of desiccated or shredded coconut, pink salt, hing, and the contents from the mortar and pestle. Pulse until it is very smooth.
Empty the contents of the small food processor and scraping the sides and the bottom as you go in to a small mixing bowl. Make sure you get every bit as you can out of there and add 1/2 cup of besan as a binder. Fold and mix as you go. Add 1/4 cup of water a little at a time or until you have a nice batter type consistency. Turn on the heat to high and either use a skillet or a wok. Add 1/4 cup of either corn or canola oil. Fry until brown and cooked through in batches of 3 at a time until it is done.
Remove and drain on a plate lined with absorbent paper towel. When done this is eaten with chapati and tomato chutney.
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